Onions, navy beans, potatoes and artichoke hearts are seasoned with chilies, garlic, oregano, cumin, chipotle powder and lime juice in this delectably seasoned chili. For an even heartier meal, try serving it in a whole wheat bread bowl, with a smidgen of salsa on top. This recipe comes to us from Janet of The Mosaic Kitchen.
- 2 teaspoons olive oil
½ cup onion, chopped
- 1 15 oz can navy or great northern beans, rinsed & drained
- 1 potato, peeled and diced
½ cup canned artichoke hearts, chopped
- ½ cup frozen artichoke hearts, thawed
1 4 ounce can green chilies, chopped
1 teaspoon garlic, minced
1 teaspoon dried oregano
1 teaspoon ground cumin
Pinch of ground chipotle pepper
1 cup low sodium vegetable broth
2 tablespoons lime juice
red salsa of choice, for garnish
Place the olive oil in a soup pot over medium-low heat. Add the onion and cook for about 5 minutes, or until the onion begins to soften.
Add the beans, potatoes and artichoke hearts. Season with the chilies, garlic, oregano, cumin, chipotle pepper and lime juice.
Add the vegetable broth, turn heat up to medium-high and bring to a boil. When the broth boils, reduce the heat to low and simmer for 10-15 minutes, or until the potato is cooked to preference.
Remove from heat, serve into 2 bowls, garnish with salsa and enjoy.